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chicken soup with yuca and hominy

Colombian Chicken Soup

Chicken soup packed with hominy, yuca, tons of veggies, cilantro, a touch of lime, and served with lots of avocado!

Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 16 cups chicken broth
  • 2 large yucas or 3 small ones
  • 8 large carrots
  • 3 sweet onions
  • 1 whole cooked rotisserie chicken, shredded
  • 1 29 oz can Mexican style hominy, drained and rinsed
  • 1 bunch cilantro, chopped
  • 1/3 bunch parsley, chopped
  • 1 1/2 cups corn kernels (I use frozen ones)
  • 16 oz baby chard, kale, spinach, or combo 6 large handfuls of greens
  • 6-8 limes, juiced
  • 1 pinch black pepper to taste

Instructions

  1. In a large soup pot, add all chicken broth and yuca chunks and boil until yuca just begins to soften, about 7 minutes. Add carrot chunks and simmer another 8 minutes. Then add onions and simmer until all ingredients have softened (about 10 more minutes). Finally, slowly add in the rest of the ingredients, mixing them in as you go, ending with chard and lime juice. Simmer 10 more minutes to combine flavors.

  2. Taste and season with pepper and salt as needed. Serve with lots of avocado slices.

Recipe Notes

Read all about yuca/cassava here. 

This recipe is very adaptable. Feel free to mix up the vegetables to your liking!